Best Tunisian Sauce Kerkennaise Recipes

Tunisian Sauce Kerkennaise image

Provided by Outta Here

Categories Vegetable

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 12

2 tomatoes, finely chopped
1/4 cup olive oil
1 tablespoon white wine vinegar
3/4 teaspoon caraway seed, ground
3/4 teaspoon ground coriander
2 tablespoons fresh parsley, finely chopped
2 tablespoons green onions, finely chopped
1 garlic clove, finely chopped
1 teaspoon salt
1/2 teaspoon hot chili pepper, minced (Scotch bonnet or Habanero)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sugar

Steps:

Nutrition Facts : Calories 368.3, Fat 36.7, SaturatedFat 5.1, Sodium 1564.8, Carbohydrate 10.7, Fiber 3.5, Sugar 5.6, Protein 2.4

Famous Grilled Shrimp of Tunisia image

Provided by Papa D 1946-2012

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs large shrimp (shelled and deveined)
olive oil
salt and pepper (to taste)
lime wedge
2 medium tomatoes (chopped)
1/3 cup olive oil
1/4 cup parsley (finely chopped)
2 tablespoons green onions (finely chopped)
1 garlic clove (finely chopped)
1 teaspoon salt
1/2 teaspoon hot red chili pepper
1/2 teaspoon black pepper
1/4 teaspoon sugar

Steps:

Prepare sauce by mixing all ingredients. Chill.
Thread shrimp on skewers. Brush shrimp with olive oil, then season with salt and pepper and grill over coals until pink.
Serve with sauce and lime wedges.

Nutrition Facts : Calories 268.4, Fat 12, SaturatedFat 1.8, Cholesterol 259.2, Sodium 546.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1, Protein 35

Tunisian Shakshuka With Shrimp image

Provided by Jamel Charouel

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 garlic cloves, minced (about 3 teaspoons)
1/2 pound medium shrimp, peeled and deveined
Kosher salt and black pepper
1 medium yellow onion, diced
2 large beefsteak tomatoes, diced
1 green bell pepper, stemmed, seeded and diced
2 tablespoons tomato paste
1/2 teaspoon harissa paste
1/2 teaspoon ras el hanout
1/2 teaspoon ground caraway
1/4 teaspoon ground coriander
1/2 cup warm water
4 large eggs
Toasted baguette, for serving
Kalamata olives, Calabrese peppers and cornichons, for serving (optional)

Steps:

Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.

Tunisian Salad image

Provided by ElaineAnn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 granny smith apples
2 cucumbers
2 tomatoes
1 bell pepper
1/2 purple onion
2 lemons, juice of
1/8 cup tarragon vinegar
1/4 cup olive oil, scant
1 teaspoon salt
1 -2 tablespoon mint, finely ground